We just got back from Peru and Bolivia 3 days ago, but I yearned to cook in my new kitchen and also to have a nice dinner with family. In Peru, I was impressed with the green rice and chicken, and the ceviche. Ceviche in Lima was awesome. We went to this small restaurant that is at someone’s house. Mom cooked, 15-year old daughter served. The ceviche took some time to marinade, since it was fresh to order. I knew I had to make it once home. Shouldn’t be too hard since it’s mainly raw fish and/or shrimp, and lime juice. As for the green rice, I had to read up some recipes online. I think the best Peruvian food we had was in Lima. Lima was occupied by Spanish some 400 years back, thus the cuisine and the architecture are heavily influenced by moorish and spanish styles. There’s also a large community of chinese there, called Chifa. Lomo Saltado is a peruvian signature, and the meat is marinated in soy sauce.

We had Cuy in Cuzco, but I wasn’t impressed because it tastes like dried chicken leg. Besides, they have such a sweet face with innocent eyes. I can’t bear to eat guinea pigs! Llama tastes more like beef, and Alpaca a cross between beef and pork.

And of course, Pisco Sour is the drink in Peru. Just don’t make it syrupy sweet. Limes are used, instead of lemons, in food and drinks. Try to get limes if possible.

Ceviche:

• 1 lb white fish cut in 1″ cubes. Make sure the fish is fresh and not defrosted. I got mine at Whole Foods. The fish was brought in the same day.
• lime juice. About 6 limes. Use a fork to juice the limes. Got my limes from the mexican store.
• 1/2 medium red onion, minced
• 1 jalapeno, seeded, and chopped
• 2 cloves of garlic, minced
• Slices of marinated red onion. 1 medium onion, sliced. Soaked in salt water. Rinsed. Marinaded with vinegar.
• cilantro leaves, chopped
• salt and pepper to taste

Salt fish cubes. Add pepper. Add lime juice enough to soak the fish.
Add ingredient one at a time, and mix well. Let it sit for 10 min.
Serve with tortilla chips, or fried plantain. Side dish could be chopped red onions, avocado slices…

Cilantro Rice for 2

• 1 medium red onion, diced
• 3 cloves of garlic
• 1 small carrot, chopped
• 1 c rice, washed and rinsed
• 1 bunch of cilantro leaves, blended in blender with 1c of water or chicken broth
• Oil

Heat oil, add onion. Stir fry till onion is soft, add garlic and carrot. Add rice. Stir fry for 3 min.
Add cilantro juice. Cook as regular rice. 1 c rice, 1 1/4 c liquid.

Pollo a la Brasa

• 1 chicken about 4 lbs
• 1/3 c soy sauce
• 3 jalapenos, seeds and membranes removed
• 2T paprika
• 1t cumin
• 1t mexican oregano
• juice from 3 limes. Save the limes for stuffing
• 5 garlic cloves
• 3T olive oil

Wash and dry chicken. Blend the spices in blender. Add oil last.
Marinade chicken, under breast skin, all over. Let it sit for at least 1 hour or overnight. Add lime to the bird’s cavity. Truss the bird.
Preheat oven to 450. Place the Creuset pan in oven to preheat.
Add chicken to the pan and bake for 30 min. Add water or broth to pan, lower heat to 375, and bake for additional 30 min. Tent for 10.

Cut chicken in half. Marinate chicken in spice mixture for one hour, or ideally overnight.
Turn Instant Pot on Saute and heat 2 tablespoons of canola oil until it shimmers. Brown chicken on all sides.
Remove chicken. Add 1/2 cup water to the Instant Pot and place chicken on trivet in pot.
Cook on manual setting and cook 6 minutes per pound, or 24 minutes for a 4lb chicken.